Homemade Pickles Two Ways

Pickles Two Ways

The process is precisely the same with just a variation in seasonings. This same pickling recipe works for other vegetables such as okra, radishes, cauliflower, carrots and sweet onions.

Once you master the basics you can make flavor variations to suit your own pickled preferences.

12 large cucumbers, cut into 1/4-inch rounds

1 onion, sliced into 1/4-inch rounds

7 1/2 cups white distilled vinegar

4 cups water

2 cups granulated sugar

1/4 cup kosher salt

Seasoning mix for bread-and-butter pickles:

2 tablespoon turmeric

1 tablespoon celery seed

1 tablespoon mustard seeds

1 tablespoon grated fresh horseradish

1 jalapeno, thinly sliced

Seasoning mix for garlic-dill pickles:

1/2 cup garlic cloves, smashed (about 10 cloves)

1 tablespoon celery seed

1 tablespoon dill seed

1 tablespoon black peppercorns

5 sprigs fresh dill

In a large bowl, toss cucumbers and onion together. Divide mixture between quart canning jars, or other heatproof sealable containers.

Make pickling liquid: In a large saucepan, combine vinegar, water, sugar, salt and seasoning mix. Bring to a boil. Reduce heat and simmer 5 minutes or until sugar and salt have dissolved. Turn heat off and let sit 5 minutes. Pour pickling liquid over cucumbers and onions in jars. Seal shut and cool. Store pickles in refrigerator for seven days before serving. Makes: 6 quarts

Bread-and-butter pickles – makes 6 quarts

Per 1/4-cup serving: 29 calories (percent of calories from fat, 3), trace protein, 7 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 236 milligrams sodium.

Garlic-dill pickles – makes 6 quarts

Per 1/4-cup serving: 25 calories (percent of calories from fat, 2), trace protein, 6 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 236 milligrams sodium.